Hoe Koken Sausage and Apple Empanadas Gemakkelijk

Sausage and Apple Empanadas - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Sausage and Apple Empanadas! A quick and easy dinner that is ready in under 35 minutes! Sausage and Apple Empanadas - A super delicious (and easy!) empanadas recipe filled with sausage, apple, sweet potato, sage and other Then we made a very simple empanada dough and filled that with the sausage and apple filling! You can bake these sausage and apple empanadas. Empanadas are a traditionally Spanish or Latin American stuffed pastry. These mini empanadas are made with a puff pastry that you can make yourself or buy pre-made and are stuffed with crumbled blood sausage, apple, and bacon filling. And these Spicy Sausage Empanadas are the PERFECT snack for any kind of party!

These from scratch empanadas are filled with a spicy sausage I made my empanada dough with butter here, but you can use lard as well if you like. There will be a difference in taste, but regardless of how you. She would cook chopped fresh apples with sugar and raisins to make the filling, then fry the empanadas after dinner for a much-anticipated dessert.

You can cook Sausage and Apple Empanadas with 8 Ingredients and 10 steps. See the following guide!

1. 2 lbs Hot Italian Sausage.
2. 2 Melrose Apples.
3. 1/8 cup Feta cheese crumbles.
4. 2 tsp Ground Sage.
5. 1 tsp Poultry Seasoning.
6. 1 cup Corn starch slurry.
7. Unsweetened Fry Pie Dough.
8. 1 dash Nutmeg.

Apple filling: In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Apple Pie Empanadas from Delish.com put all other apple pies to shame. Brush empanadas with egg wash and sprinkle with sugar.

1. Add the sage and poultry seasoning to the sausage and brown in a large cast iron skillet..
2. Prepare your favorite fry pie dough omitting the sugars. We used a GF recipe and also tried a few in fresh made corn tortillas. Between the 2 types of dough we had enough to make 14 empanadas..
3. Once brown chop 1 apple into 1/2 inch chucks and add to the sausage and cook until softened..
4. Chop the 2nd apple into 1/4 inch chunks and stir into the sausage with the nutmeg-just a couple passes across a microplane is enough. Set the temp to low..
5. Add the feta and cornstarch slurry. Then take off heat and let cool a bit so the dough can be stuffed..
6. Heat another cast iron skillet with either shortening or your favorite oil to 350°..
7. Roll the dough out to about 1/8 - 1/4 inch thick and cut out 6 inch rounds..
8. Stuff each round, dab water along the edges of the round then fold in half. Crimp the edge with a fork to seal..
9. Fry only 2-3 at a time to not drop the temp of the oil. Brown both sides the set on a wire rack to drain and keep in an oven on the lowest setting to keep warm..
10. Serve with some breaded leek rings and try to not over eat!.

We are delighted to bring artisan Argentinian style empanadas to San Antonio. Our dough and fillings are made from scratch and with fresh ingredients. Being rated as the best empanadas in town makes us very proud and we always strive to provide the feel good "filling" in every bite. Empanadas are like little meat pies, and these have a tasty chicken and sausage filling. Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties.